Sabudana upma or sago upma

February 25, 2008 at 3:32 am Leave a comment


sabudanakichdy2-5.jpg

Sabudana: 2 cups
Green chilli: 2 or according to taste
Onion: 1 medium size
Peanuts: 1 table spoon
Ginger garlic pulp: 1 teaspoon
Salt to taste
Turmeric: A pinch
Cilantro leaves: To garnish

Popu:
Vegetable Oil: 1 Table spoon
Mustard seeds, Cumin seeds : 1/4 spoon each
Curry leaves: few


1. Take sabudana in a bowl, wash them and soak for 8 to 10 hours or preferably overnight in enough water to cover. Drain the water from sabudana and keep it aside.

2. Heat oil in a deep bottom frying pan (skillet). Add cumin seeds and mustard seeds and curry leaves. Once they pop add urad dal, peanuts, green chilli and ginger garlic pulp. Fry for a minute and add onion and fry them until they turn golden color. Add turmeric, salt and soaked sabudana. On medium heat stir with a slotted spoon. Cover with lid and cook on low heat for about 10 to 12 minutes until sago is crispy. Garnish with cilantro.

Sabudab upma is ready to eat. It is quick and tasty breakfast.

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Entry filed under: Breakfasts. Tags: , , , , .

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